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These Low Carb Shrimp Tacos with Lime Crema are full of flavor yet quick and easy to make! Nutritious, low-carb ingredients like avocado and cilantro provide lots of health benefits and it all stays wrapped up in a gluten-free almond flour tortilla that won't fall apart.
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Low Carb Shrimp Tacos with Lime Crema
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
These Low Carb Shrimp Tacos with Lime Crema are full of flavor yet quick and easy to make! Simple, nutritious ingredients like avocado and cilantro provide lots of health benefits and it all stays wrapped up thanks to my gluten-free almond flour tortillas that won't fall apart.
Course: Main Course
Cuisine: Mexican
Servings: 8 tacos
Calories: 335 kcal
Author: Laura Duffy
Ingredients
  • ¾ lb shrimp, peeled and deveined with the tail removed
  • 1 ½ Tbsp Mexican Fiesta seasoning or taco seasoning
  • ¼ tsp salt (if using salt-free Mexican Fiesta seasoning)
  • 1 Tbsp avocado oil
  • 2 avocados, sliced or cubed
  • ½ red cabbage, shredded
  • ½ bunch cilantro
  • Lime crema (see recipe below)
  • 6 of my gluten-free tortillas
Lime Crema
  • ½ cup sour cream
  • ¼ cup mayo
  • 1 Tbsp lime juice
  • ½ tsp salt
Instructions

  1. Rinse the shrimp under cool water. Pinch and pull the tails off. Place shrimp on a paper towel and pat dry. Sprinkle Mexican Fiesta seasoning, salt and avocado oil on top. Mix until well coated. 

  2. Cook the shrimp on medium heat for about 2 minutes on each side, or just until the shrimp turn pink and opaque throughout. Remove from heat and set aside.

  3. While the shrimp are cooking, mix up the Lime Crema and thinly slice the red cabbage and scallions. Prepare the avocado by cutting in half lengthwise, removing the seed, and carefully scoring the inside horizontally and vertically into ½ inch square chunks. Use a spoon to remove the chunks from the skin.

  4. Arrange the tacos by placing about ¼ cup of shredded cabbage in each tortilla followed by a tablespoon or so of Lime Crema and a few shrimp (use more than three if using smaller shrimp). Top with the leaves from about 3 sprigs of cilantro and about 2 tablespoons of cubed avocado.
Recipe Notes

The Lime Crema (and in fact this entire recipe) was inspired by Sam's recipe for fish tacos on her blog, Ahead of Thyme. Find her recipe here!

Nutrition Facts
Low Carb Shrimp Tacos with Lime Crema
Amount Per Serving
Calories 335 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Cholesterol 117mg39%
Sodium 736mg32%
Potassium 425mg12%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 3g3%
Protein 12g24%
Vitamin A 830IU17%
Vitamin C 37.7mg46%
Calcium 107mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.